Golden Cheeze Sauce

1½ C Great Northern beans, cooked (or one 15.5 oz can)
6 T nutritional yeast
¼ C pimiento pieces
(or ¼ C chopped cooked sweet red bell pepper)
juice from one freshly squeezed lemon
1 T low-salt shoyu (soy sauce) or tamari
1 t onion powder
½ t any type of prepared mustard
½ t salt (I omit)

In a blender, mix all ingredients until very smooth. Refrigerate and store in a sealed container.

Spoon Golden Cheaze over baked potatoes (with soy bacon bits), as a sauce over vegetables or pasta, as a Welch rabbit (add a little non-alcoholic beer and Worcestershire sauce) and as chili-con-queso when mixed with salsa. Sprinkle over tacos and in enchiladas instead of dairy cheeses. Heated with a little white wine and a pinch of nutmeg, it makes a filling fondue, served with squares of whole wheat French bread. Mix with a cup of corn kernels and diced celery for a hearty corn and cheaze soup.

6 1/2 cup servings, each: Calories: 69, Fat: 0.28 g. (4%), Carbohydrate: 12.25 g., Protein: 5.01 g.